Prep Time: 10 min
Cook Time: 15 min
- 4 Alaska Halibut steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
- 6 Tablespoons butter, divided
- Finely grated zest and juice of 1 large lemon
- Salt and freshly ground black pepper
- 2 teaspoons Dijon mustard
- 4 sprigs lemon thyme (or ½ teaspoon dried thyme)
- 2 Tablespoons olive oil
- 2 leeks (white and light green part only), sliced
- 2 zucchini, sliced
- 5 to 6 oz. baby spinach leaves
- 2 Tablespoons dry white wine or vegetable broth
- Heat broiler/oven to medium-high heat (450°F)
- Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Arrange fillets on a spray-coated or foil lined baking sheet. Broil 5 to 7 inches from the heat source for about 5 minutes. Remove fish from oven, and place 1/2 tablespoon butter on top of each fillet. Sprinkle with 2 teaspoons lemon juice, then season with salt and pepper. Return to oven and cook an additional 7 to 10 minutes for frozen fillets or 4 to 6 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
- While the fish is cooking, add remaining butter to a saucepan with the lemon zest, remaining lemon juice and mustard. Heat gently, whisking until melted, then add the thyme. Keep warm.
- Heat the olive oil in a wok or large pan; cook the leeks and zucchini over medium heat until soft. Add the spinach and wine or broth, stirring until the leaves have wilted, about 1 to 2 minutes.
- Serve the fish and vegetables, pouring the warm lemon and thyme dressing over fillets.
- Cook’s tip: Use regular thyme if you can’t find the lemon variety, or use rosemary instead.
Nutrients per serving: 442 calories, 28g total fat, 12g saturated fat, 55% calories from fat, 91mg cholesterol, 33g protein, 16 carbohydrate, 4g fiber, 346mg sodium, 150mg calcium and 820mg omega-3 fatty acids.
Photo by Steve Lee